This Asian spicy cucumber salad is light, fresh, and full of flavor. It’s made with crunchy cucumbers, green onions, and marinated in a tangy garlic-soy dressing. The perfect 5-minute side dish, appetizer, or snack that packs a punch!
I made this spicy cucumber salad on a hot day when I needed something cool, crunchy, and bold. I had just made my teriyaki chicken burgers and wanted a quick side to go with them. This salad hit the spot and instantly became a go-to.
What makes it so good is the combo of flavor and texture. The accordion-cut cucumbers soak up all the spicy, garlicky soy sauce dressing, making each bite super bold and refreshing. It’s quick, easy, and way more exciting than plain cucumber slices.
Now it’s a regular in our house. I make it for dinners, snacks, even meal prep—and everyone always wants more. It’s crunchy, flavorful, and somehow always the first thing to disappear from the table. A fun way to enjoy cucumbers!
Why you'll love this recipe:
- Cool and crunchy: The spiral accordion cucumbers are extra crisp and soak up tons of flavor.
- Packed with flavor: The soy-garlic chili dressing is light, bold, and perfectly balanced with a little heat.
- Healthy and refreshing: There’s no oil in this cucumber salad recipe... just fresh ingredients that are clean and vibrant.
- Quick to make: Ready in just 5 minutes, it’s the easiest side dish or snack for any meal.
The ingredients
Cucumbers. I love using mini cucumbers (also called Persian cucumbers), but you can also use English cucumbers and just slice them super thin on a mandoline.
Green onion. Adds a sharp, zesty bite—use both the white and green parts for extra flavor.
Sesame seeds. Optional, but I love adding them to this spicy cucumber salad.
Soy sauce. Brings salty, umami flavor to the dressing. You can also use coconut aminos or tamari if you need to make this salad gluten-free.
Rice vinegar. Adds tanginess and the perfect amount of acidity.
Sesame oil. If you're allergic, you can leave it out or substitute with chili oil.
Honey. Optional, but a little drizzle adds natural sweetness to balance the heat.
Garlic. Fresh garlic cloves give the dressing the best bold, savory flavor.
Crushed red pepper flakes. Brings a spicy kick that makes every bite pop. You can also use chili oil.
How to make spicy cucumber salad
Step 1: Start by washing and drying the cucumbers, then cut off the ends. To create the spiral, place a cucumber between two chopsticks and slice at a 45° angle without cutting all the way through.
Step 2: Flip the cucumber and cut at a 90° angle, then slice the cucumber in half. Add the spiraled cucumber pieces to a large bowl.
Step 3: For the dressing, whisk together all the ingredients in a small bowl. Taste and adjust if needed.
Step 4: Pour the dressing over the cucumbers, mix gently, and top with green onion and sesame seeds. Enjoy!
How to cut perfect accordion cucumbers
Here’s a simple step-by-step guide to cutting those fun accordion cucumbers for your spicy cucumber salad:
- Prep the cucumbers: Wash, dry, and cut off the ends of the cucumbers.
- Position the cucumber: Place one mini or Persian cucumber between two chopsticks (this will keep you from cutting all the way through).
- Make diagonal slices: Cut the cucumber at a 45° angle, making very thin diagonal slices across the top. The chopsticks will prevent you from cutting all the way through.
- Flip and slice again: Flip the cucumber and make 90° angle cuts to create the spiral. Don’t cut straight across or at a 45° angle again—the spiral won’t work!
Top Tips
- Mini cucumbers are best for this salad. If you're using English cucumbers, thinly slice them on a mandolin instead of making accordion cuts—they’re too wide for that.
- Let it marinate. If you can, let the salad sit in the dressing for a little while. This helps the flavors blend together and makes it even tastier!
- Adjust the heat. Want more spice? Add extra crushed red pepper flakes to the dressing for a bigger kick.
Equipment
- Cutting Board
- Sharp Kitchen Knife
- Chopsticks
- One Large Mixing Bowl
- One Small Mixing Bowl
- Measuring Cups
Substations & Variations
- Make it gluten-free: Swap soy sauce for tamari to make this spicy cucumber salad gluten-free.
- Add avocado: Toss in some diced avocado for a creamy twist. It’ll add richness and make the salad even more satisfying.
- Add a protein: Turn this into a light meal by adding cooked shrimp, grilled chicken, or tofu.
- Add extra crunch: For a fun crunch, toss in some chopped peanuts, cashews, or even crispy wonton strips.
- Serve on lettuce: Feel free to serve the salad on a bed of chopped romaine, spinach, Boston lettuce, or iceberg to add some volume and freshness.
- Rice vinegar substitute: If you don’t have rice vinegar, white wine vinegar works as a great alternative.
Frequently Asked Questions
Nope! You can slice them into thin bite-sized pieces if you prefer. Just keep in mind that the spiral cut helps the cucumbers absorb more of the dressing.
Absolutely! English cucumbers are great for this salad. They're mild and crunchy, but they're too wide for the spiral cut. Simply slice them thinly instead. I like to use a mandolin.
It's up to you. The skin adds extra crunch and nutrients, but if you prefer a smoother texture, feel free to peel them.
Yes, it's vegan! Just swap the honey for maple syrup in the dressing to keep it plant-based.
This salad pairs well with grilled meats like chicken or beef, rice dishes, or even as a refreshing snack on its own. It's versatile and complements many meals. I like these air fryer boneless chicken thighs, Asian chicken meatballs, salmon bowls, and teriyaki salmon bites.
To prevent excess moisture, lightly salt the cucumbers before mixing them with the dressing. Let them sit for about 10 minutes, then drain any released water. This step helps maintain the salad's crispness.
Definitely! In fact, letting the spicy cucumber salad marinate in the dressing for about 30 minutes enhances the flavors. Store it in the fridge for up to 4 days for the best taste
How to Store & Meal Prep
To keep your spicy cucumber salad fresh, store any leftovers in an airtight container in the refrigerator for up to 4 days. For meal prep, you can make it ahead and let it marinate in the dressing for added flavor. Just be sure to give it a good stir before serving!
More Asian-inspired recipes!
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Spicy Cucumber Salad
Ingredients
The Salad:
- 8 mini or Persian cucumbers
- 1 green onion, ends trimmed and finely sliced
- Sesame seeds
The Dressing:
- 1 ½ tablespoon low-sodium soy sauce, tamari or coconut aminios (if gluten free)
- 1 ½ tablespoon rice vinegar or white wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey or maple syrup
- 2 large garlic cloves, minced
- 1 teaspoon crushed or full red chili flakes
Instructions
- Prepare the Accordion Cucumbers. Wash, dry, and cut the ends off the cucumbers. Now, doing this one at a time, place a cucumber between two chopsticks. Cut the cucumber at a 45° angle, making thin diagonal slices on the top (the chopstick will prevent you from cutting all the way through). Flip the cucumber over and make 90° angle cuts. Don’t cut the cucumbers straight across or at a 45° angle again - the spiral won’t work! Cut the spiraled cucumbers in half, then add them to a large mixing bowl. You can also thinly slice the cucmbers on a mandolin.
- Make the dressing. In a small bowl, whisk together the dressing ingredients. Taste and adjust the seasonings to your preference.
- Assemble the salad. Pour dressing over cucumbers and mix gently so the cucumbers don’t break. Garnish with green onion and sesame seeds. Enjoy!
Notes
Nutrition
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Michele says
So good! Love the spiciness with the touch of sweet. Thank you for sharing.